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BACKGROUND
The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide (AA) content in gingerbread.
RESULTS
The type of leavening agent and the presence of Ca2+ and citric acid accounted for 33.6%, 13.2% and 53.2% of the explained variability of the...
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